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COPYRIGHT TRANSFER AGREEMENTOctober 8th, 2019
This research aims to determine the amount of filler maltodextrin right to produce powdered flavorings made from liquid waste of caramelized milk being most preferred. This research was conducted in December 2018 - February 2019 in the Laboratory of Fishery Products Processing Faculty of Fisheries and Marine Sciences, the Central Laboratory of the University of Padjadjaran, SMEs Pindang Sari in Banjar, West Java. Chemical analysis at the Laboratory of Food Technology Faculty of Engineering, University of Pasundan Bandung. The method used is an experimental, with 20 semi-trained panelists as replicates with 4 levels maltodextrin additional treatment was 0%, 12.5%, 15% and 17.5% (w / v). Parameters observed that the organoleptic characteristics (hedonic test) include color, aroma, texture, and flavor. Having obtained the hedonic test results, performed physical characteristics (yield and solubility), and the chemical characteristics (ash content, water, protein, fat and carbohydrate) to
